Get ready to elevate your snack game with these creamy, delicious, and totally plant-based vegan dip recipes! Whether you’re a seasoned vegan or just looking for some tasty options to impress your friends and family, we’ve got you covered. From classic spinach and artichoke to bold and spicy buffalo chickpea, our collection of 20 mouthwatering dips is sure to satisfy any craving.
From the tangy zip of our Creamy Avocado Lime Dip to the rich and earthy flavors of our Roasted Garlic and White Bean Dip, each recipe has been carefully crafted to showcase the incredible versatility of plant-based ingredients. And with a range of textures and tastes on offer, you’re sure to find something that suits your style.
In this article, we’ll be diving into each of these 20 recipes, sharing tips, tricks, and secrets for bringing out their full flavor potential. So grab some veggie sticks, pita chips, or crackers, and get ready to indulge in the ultimate snack fest!
Spinach and Artichoke Vegan Dip
This rich and tangy vegan dip is a game-changer for any gathering or snack time. Made with spinach, artichoke hearts, and a hint of lemon, this creamy treat is sure to please even the most discerning palates.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves
– 1/2 cup vegan cream cheese (softened)
– 1/4 cup lemon juice
– 1/4 cup nutritional yeast
– 1 tablespoon garlic powder
– Salt to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a blender, combine artichoke hearts, spinach leaves, cream cheese, lemon juice, nutritional yeast, and garlic powder.
3. Blend until smooth, stopping to scrape down sides of the blender as needed.
4. Transfer the mixture to a baking dish or a small cast-iron skillet.
5. Bake for 15-20 minutes, or until heated through and slightly puffed.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 15-20 minutes
Creamy Avocado Lime Dip
A refreshing twist on traditional dips, this creamy avocado lime dip is perfect for snacking or serving at your next gathering.
Ingredients:
– 3 ripe avocados
– 1/2 cup freshly squeezed lime juice
– 1/4 cup plain Greek yogurt
– 1 tablespoon honey
– Salt and pepper to taste
– Optional: chopped cilantro, red onion, or jalapeño for garnish
Instructions:
1. Cut the avocados in half and remove the pit. Scoop the flesh into a blender or food processor.
2. Add the lime juice, Greek yogurt, and honey to the blender.
3. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Taste and adjust seasoning with salt and pepper if desired.
5. Transfer the dip to a serving bowl and garnish with chopped cilantro, red onion, or jalapeño if desired.
Cooking Time: 5 minutes
Roasted Garlic and White Bean Dip
Roasted Garlic and White Bean Dip Recipe
This creamy dip is perfect for snacking or serving with crackers or vegetables. Roasting the garlic mellows its flavor, blending beautifully with the white beans.
Ingredients:
– 2 large heads of garlic
– 1 can (15 ounces) cannellini beans, drained and rinsed
– 1/4 cup olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: paprika for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut off the top of each garlic head, exposing the cloves.
3. Drizzle with olive oil and wrap in foil.
4. Roast for 45-50 minutes, or until the garlic is tender and mashed easily.
5. Let cool slightly, then squeeze out the roasted garlic into a blender or food processor.
6. Add the cannellini beans, lemon juice, salt, and pepper to the blender.
7. Blend until smooth, adjusting seasoning as needed.
8. Serve warm or at room temperature, garnished with paprika if desired.
Cooking Time: 45-50 minutes (roasting time) + blending time
Spicy Buffalo Chickpea Dip
Get ready to spice up your snack game with this addictive and delicious Spicy Buffalo Chickpea Dip!
Ingredients:
– 1 (15.5 oz) can chickpeas, drained and rinsed
– 1/2 cup cream cheese, softened
– 1/4 cup ranch dressing
– 1 tablespoon hot sauce (Frank’s RedHot or similar)
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine chickpeas, cream cheese, ranch dressing, hot sauce, garlic powder, salt, and pepper. Mix until smooth.
3. Transfer the mixture to a baking dish or ramekin.
4. If using, sprinkle shredded cheddar cheese on top.
5. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Remove from oven and let cool slightly before serving with crackers, chips, or veggies.
Cooking Time: 20-25 minutes
Yield: About 2 cups of dip
Sun-Dried Tomato and Cashew Dip
Sun-Dried Tomato and Cashew Dip Recipe
This rich and creamy dip is perfect for snacking, entertaining, or as a tasty accompaniment to your favorite crackers or vegetables.
Ingredients:
– 1 cup cashews
– 1/2 cup sun-dried tomatoes (packed in oil, drained)
– 1/4 cup mayonnaise
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Spread the cashews on a baking sheet and toast for 5-7 minutes, or until fragrant and lightly browned.
3. In a blender or food processor, combine toasted cashews, sun-dried tomatoes, mayonnaise, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy.
4. Taste and adjust seasoning as needed.
Cooking Time: 10-12 minutes (including toasting time)
Serve warm or at room temperature with your favorite dippers! Enjoy!
Caramelized Onion and Lentil Dip
Caramelized Onion and Lentil Dip Recipe
This sweet and savory dip is perfect for snacking or as a side dish for your favorite meals. With the caramelized onions adding a depth of flavor, this dip is sure to be a hit.
Ingredients:
– 1 large onion, thinly sliced
– 2 cups cooked lentils
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: paprika, chopped fresh parsley or cilantro for garnish
Instructions:
1. In a large skillet, heat the olive oil over medium-low heat.
2. Add the sliced onions and cook for 30-40 minutes, stirring occasionally, until caramelized and golden brown.
3. Add the garlic and cook for an additional minute.
4. In a separate bowl, combine the cooked lentils, caramelized onion mixture, lemon juice, salt, and pepper. Mix well to combine.
5. Serve warm or at room temperature. Garnish with paprika, parsley, or cilantro if desired.
Cooking Time: 45-50 minutes
Cucumber Dill Vegan Yogurt Dip
This refreshing dip is perfect for hot summer days or as a tasty accompaniment to your favorite veggies and crackers.
Ingredients:
– 1 cup vegan yogurt (plain or flavored)
– 1/2 cup chopped fresh dill
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon garlic powder
Instructions:
1. In a blender or food processor, combine vegan yogurt, chopped fresh dill, diced cucumber, lemon juice, salt, and garlic powder.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust seasoning if desired.
Cooking Time:
– Prep time: 5 minutes
– Total time: 5 minutes
Serve:
Chill in the refrigerator for at least 30 minutes before serving with your favorite dippers, such as carrot sticks, cucumber slices, or crackers.
Smoky Eggplant Baba Ganoush
Smoky Eggplant Baba Ganoush Recipe
This recipe puts a twist on the classic Lebanese dip by adding a smoky flavor from roasted eggplants and a hint of garlic. Perfect for snacking or as a side dish.
Ingredients:
– 2 large eggplants
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1/4 cup water
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Drizzle with 2 tablespoons of olive oil and season with salt. Roast for 30-40 minutes, or until the skin is blistered and charred.
4. Remove from oven and let cool slightly.
5. Scoop out the flesh and transfer to a blender or food processor.
6. Add tahini, lemon juice, garlic, and remaining olive oil. Blend until smooth.
7. With the blender or food processor running, slowly add water and continue blending until desired consistency is reached.
Cooking Time: 30-40 minutes
Jalapeño Cheddar-Style Cashew Dip
Add a kick to your snack time with this creamy and spicy cashew dip, infused with the bold flavors of jalapeños and cheddar. Perfect for dipping veggies, chips, or crackers!
Ingredients:
– 1 cup raw cashews
– 1/2 cup grated cheddar cheese
– 1/4 cup cream cheese, softened
– 1 tablespoon lime juice
– 1 teaspoon garlic powder
– Salt to taste
– 1-2 jalapeños, seeded and finely chopped (depending on desired level of heat)
– 1/2 cup water
Instructions:
1. Soak cashews in water for at least 4 hours or overnight.
2. Drain and rinse cashews, then blend with remaining ingredients until smooth and creamy.
3. Taste and adjust seasoning as needed.
4. Transfer dip to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None required! Simply prepare and serve.
Sweet Potato and Tahini Dip
Sweet Potato and Tahini Dip Recipe
Summary: This creamy and nutritious dip combines the natural sweetness of roasted sweet potatoes with the nutty flavor of tahini, perfect for snacking or serving as a side.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
3. Let the sweet potatoes cool slightly, then peel and place them in a blender or food processor.
4. Add the tahini, lemon juice, garlic, and salt to the blender.
5. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
6. With the blender running, slowly pour in the olive oil through the top.
7. Serve warm or at room temperature with pita chips, vegetables, or crackers.
Cooking Time: 45-50 minutes (roasting sweet potatoes)
Mango Habanero Salsa Dip
This sweet and spicy dip combines the flavors of ripe mango with the heat of habanero peppers, perfect for snacking or serving at your next gathering.
Ingredients:
– 2 ripe mangos, diced
– 1/2 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 habanero pepper, seeded and finely chopped
– 1/4 cup cilantro, chopped
– 2 tablespoons lime juice
– 1 teaspoon salt
Instructions:
1. In a medium bowl, combine mango, red onion, jalapeño, and habanero.
2. Stir in cilantro, lime juice, and salt until well combined.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled or at room temperature with tortilla chips, pita bread, or vegetables.
Cooking Time: None, as this is a raw recipe.
Pesto and White Bean Dip
This vibrant and flavorful dip is perfect for any gathering. Made with creamy cannellini beans, rich pesto, and a hint of garlic, it’s sure to be a hit.
Ingredients:
– 1 cup cooked cannellini beans
– 1/2 cup freshly made pesto (see our Pesto Recipe)
– 1/4 cup grated Parmesan cheese
– 1 clove garlic, minced
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. In a blender or food processor, combine the cannellini beans, pesto, Parmesan cheese, and garlic.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. With the blender or food processor running, slowly pour in the olive oil through the top.
4. Continue blending until the dip is creamy and well combined.
5. Season with salt and pepper to taste.
Cooking Time: 5 minutes
Serve: with crudités, crackers, or pita chips for a delicious snack or appetizer. Enjoy!
Black Bean and Corn Salsa Dip
A flavorful and healthy dip that’s perfect for your next gathering or party. This Black Bean and Corn Salsa Dip is a delicious twist on traditional salsa, with the added bonus of being packed with fiber and protein.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 jalapeño pepper, seeded and finely chopped (optional)
Instructions:
1. In a medium bowl, combine black beans, corn kernels, red bell pepper, and cilantro.
2. Squeeze the lime juice over the mixture and sprinkle with cumin.
3. Season with salt and pepper to taste.
4. If desired, add the chopped jalapeño for an extra kick.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled with tortilla chips or veggies.
Cooking Time: 10-15 minutes (prep time) + 30 minutes chilling
Roasted Red Pepper and Walnut Dip
Roasted Red Pepper and Walnut Dip Recipe
Savor the sweet and savory flavors of roasted red peppers and toasted walnuts in this easy-to-make dip, perfect for snacking or serving at gatherings.
Ingredients:
– 2 large red bell peppers
– 1/4 cup walnuts, toasted and chopped
– 1/2 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: paprika or chili flakes for added heat
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers in a single layer on a baking sheet for 30-40 minutes, or until charred and blistered.
3. Peel off the skin, remove seeds, and chop into small pieces.
4. In a blender or food processor, combine roasted red peppers, chopped walnuts, Greek yogurt, lemon juice, garlic, salt, and pepper. Blend until smooth.
5. Taste and adjust seasoning as needed.
6. Serve with pita chips, vegetables, or crackers.
Cooking Time: 30-40 minutes
Yield: About 2 cups
Curried Lentil and Coconut Dip
This vibrant dip combines the comforting warmth of lentils with the creamy richness of coconut, all wrapped up in a flavorful curried package. Perfect for snacking or serving at your next gathering!
Ingredients:
– 1 cup cooked green or brown lentils
– 1/2 cup unsweetened shredded coconut
– 1/4 cup plain Greek yogurt
– 2 tablespoons curry powder
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, combine the cooked lentils, shredded coconut, and Greek yogurt. Mix until smooth.
2. Add the curry powder, honey, salt, and pepper. Stir until well combined.
3. Taste and adjust the seasoning as needed.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with fresh cilantro leaves if desired.
Cooking Time: 10-15 minutes (cooking lentils)
Vegan Queso Cheese Dip
Transform your snack game with this creamy, cheesy dip that’s perfect for vegans and non-vegans alike! Made with a blend of plant-based ingredients, this queso is free from dairy but packed with flavor.
Ingredients:
– 1 cup raw cashews
– 1/2 cup nutritional yeast
– 1 tablespoon lemon juice
– 1 teaspoon apple cider vinegar
– 1/4 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1/2 cup water
– Salt, to taste
Instructions:
1. Soak cashews in water for at least 4 hours or overnight.
2. Drain and rinse the cashews, then add them to a blender with nutritional yeast, lemon juice, apple cider vinegar, paprika, and cayenne pepper (if using).
3. Blend on high until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Transfer the mixture to a saucepan over medium heat.
5. Whisk constantly for 2-3 minutes or until the dip thickens slightly.
6. Remove from heat, season with salt to taste.
Cooking Time: 10-12 minutes
Beetroot and Horseradish Hummus
A vibrant twist on the classic hummus recipe, this beetroot and horseradish version adds a sweet and tangy flavor profile to your snack game.
Ingredients:
– 2 large beetroot, peeled and cooked
– 1/4 cup chickpeas
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 3 tablespoons water
– 1-2 teaspoons prepared horseradish (adjust to taste)
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine the cooked beetroot, chickpeas, lemon juice, tahini, garlic, cumin, salt, and olive oil.
3. Blend on high speed until smooth, adding water as needed to achieve desired consistency.
4. Add the horseradish and blend until well combined.
5. Taste and adjust seasoning if necessary.
Cooking Time:
– Prep time: 15 minutes
– Cook time: None (all ingredients are raw or cooked)
– Total time: 15 minutes
Mediterranean Olive Tapenade
Elevate your snacking game with this rich and savory Mediterranean Olive Tapenade, perfect for spreading on crackers or using as a dip.
Ingredients:
– 1/2 cup pitted green olives, chopped
– 1/4 cup Kalamata olives, pitted and chopped
– 1/4 cup capers, rinsed and drained
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1/4 teaspoon salt
– 1/4 cup extra-virgin olive oil
Instructions:
1. In a food processor, combine chopped green olives, Kalamata olives, capers, and garlic. Process until coarsely chopped.
2. Add lemon juice, salt, and olive oil to the processor. Blend until well combined and slightly smooth.
3. Taste and adjust seasoning as needed.
Cooking Time: 5 minutes
Yield: About 1 cup of tapenade
Creamy Pumpkin and Sage Dip
This autumn-inspired dip combines roasted pumpkin with the earthy flavor of sage, perfect for snacking or serving at your next gathering.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1/4 cup heavy cream
– 2 tablespoons plain Greek yogurt
– 1 tablespoon chopped fresh sage
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Roast the pumpkin cubes for 30-40 minutes, or until tender.
2. In a blender or food processor, combine roasted pumpkin, heavy cream, Greek yogurt, sage, garlic, salt, and pepper.
3. Blend until smooth and creamy, stopping to scrape down the sides as needed.
4. Taste and adjust seasoning if desired.
5. Serve warm with crackers, chips, or vegetables.
Cooking Time: 30-40 minutes (roasting pumpkin) + 5 minutes (blending)
Thai Peanut and Lemongrass Dip
A creamy and aromatic dip that combines the rich flavors of peanut butter, lemongrass, and chili peppers.
Ingredients:
– 1/2 cup creamy natural peanut butter
– 1/4 cup plain Greek yogurt
– 2 tablespoons freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 tablespoon grated lemongrass
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt to taste
Instructions:
1. In a blender or food processor, combine peanut butter, Greek yogurt, lime juice, garlic, lemongrass, and ginger.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust seasoning with salt and red pepper flakes (if using).
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with toasted peanuts or chopped cilantro if desired.
Cooking Time: 10-15 minutes
Summary
Get ready to elevate your snack game with these 20 creamy vegan dip recipes! From classic flavors like spinach and artichoke, to unique twists like mango habanero salsa and Thai peanut lemongrass, there’s something for every occasion. Whether you’re hosting a party or just need a quick and easy snack, these recipes are sure to please. With ingredients ranging from familiar veggies like carrots and potatoes, to exotic spices and nuts, these dips are not only delicious but also packed with nutritious goodness. So go ahead, get dipping, and enjoy the flavors!